Spinach and Goat Cheese Salad with Beetroot Vinaigrette recipe
All Recipes Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Ingredients
- 1 cup walnuts, coarsely chopped 2 tablespoons white sugar ⅓ (15 ounce) can pickled beets ¼ cup cider vinegar 1 teaspoon chicken bouillon granules ½ teaspoon garlic powder 1 teaspoon white sugar ½ teaspoon salt ½ teaspoon black pepper ¼ cup vegetable oil ½ pound baby spinach, rinsed and dried 4 ounces goat cheese, crumbled
Nutrition Info
- 163.4 caloriescarbohydrate: 6.8 gcholesterol: 7.5 mgfat: 14 gfiber: 1.4 gprotein: 4.3 gsaturatedFat: 3.3 gservingSize: -sodium: 222.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Directions
-
In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.